Pizza flavored Mac'n'Cheese

Ingredients:

• 450 g of pasta horns
• 2.5 cups low-fat cream (10%)
• 3/4 tsp dried oregano
• 1 teaspoon crushed red pepper flakes
• 450 g of cream cheese at room temperature
• 220 g sharp cheddar, grated (about 3 cups)
• 80 g Gruyere, grated (about 1 cup)
• 0.5 cups of finished marinara sauce
• 0.5 cups sun-dried tomatoes in olive oil, coarsely chopped, and 1/4 cup tomato oil
• 80 g pepperoni, cut into 0.5 cm thick circles.
• 1 tbsp. breadcrumbs with Italian herbs
• 1/4 tbsp. grated parmesan

Preparation:

1. Position the rack approximately 15 cm from the oven heating element and preheat the oven to 220°C.
2. Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes. Drain, reserving 1 3/4 cups of the cooking water. Set the pasta aside.
3. In a large saucepan over medium heat, bring the cream, oregano, and crushed red pepper to a simmer. Continue to simmer until the cream has reduced to 1.5 cups, about 15 minutes. Add the cream cheese and stir until completely melted. Stir in the cheddar and Gruyere until all the cheese has melted and the sauce is smooth.
4. Add the pasta and cooking water and stir to distribute evenly. The sauce will look very thin, but the pasta will absorb a lot of the liquid as it bakes. Gently fold in the marinara sauce, sun-dried tomatoes, and pepperoni. Season with salt and pepper to taste, if needed.
5. Transfer everything to a 9x13-inch baking dish. In a medium bowl, combine the breadcrumbs, Parmesan, and sun-dried tomato oil and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the topping is golden and crisp, about 10 minutes.